– Bring quinoa and water (4 C) to a boil in a large saucepan. – Cover, reduce heat and simmer until done- about 20 minutes. – Mix cilantro, ginger, sesame oil, sucanat and water (¼ C) in a blender until smooth. – Put this mixture in a large skillet and over medium heat – Cook the carrots, chopped spinach, snow peas and squash stirring constantly until the vegetables are done, about 5-10 minutes. – Stir in the quinoa and add sea salt to taste. – Serve on a bed of baby spinach and garnish with sliced avocado.

integralyogasf 2016-10-15T01:45:32+00:00 January 5th, 2015|Comments Off on Cilantro Quinoa

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